These stuffed mushrooms offer a luxurious twist on a classic appetizer. Large mushroom caps are sautéed until tender and flambed with dry sherry, infusing them with a rich, nutty aroma. The filling is a delicate blend of picked crabmeat, a smooth béchamel-style cream sauce, sharp Parmesan, and fresh parsley, bound together with bread crumbs for texture. Topped with melted Gruyere, they bake until bubbly and golden. Perfect for holiday parties, date nights, or whenever you want to impress guests with minimal effort but maximum flavor. The combination of sweet crab, earthy mushrooms, and savory cheese creates a harmonious bite that is both comforting and refined.
Mushrooms Stuffed With Crabmeat & Gruyere
Description
These stuffed mushrooms offer a luxurious twist on a classic appetizer. Large mushroom caps are sautéed until tender and flambed with dry sherry, infusing them with a rich, nutty aroma. The filling is a delicate blend of picked crabmeat, a smooth béchamel-style cream sauce, sharp Parmesan, and fresh parsley, bound together with bread crumbs for texture. Topped with melted Gruyere, they bake until bubbly and golden. Perfect for holiday parties, date nights, or whenever you want to impress guests with minimal effort but maximum flavor. The combination of sweet crab, earthy mushrooms, and savory cheese creates a harmonious bite that is both comforting and refined.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Carefully pick over the crabmeat to remove any cartilage and shell fragments.
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Melt 3 tablespoons of butter in a sauté pan over medium heat.
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Add the chopped onions and sauté until translucent, about 3 minutes.
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Stir in the flour and cook for an additional 3 minutes to remove the raw flour taste.
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Gradually whisk in the milk and cook for 5 to 6 minutes, stirring constantly, until the sauce is thick and creamy.
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Remove the pan from heat.
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Gently fold in the crabmeat, salt, cayenne pepper, and Parmesan cheese.
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Stir in the bread crumbs and chopped parsley until combined.
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Allow the filling mixture to cool to room temperature.
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Heat the remaining 2 tablespoons of butter in a separate sauté pan over medium-high heat.
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Sauté the mushroom caps until tender, about 3 minutes.
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Pour the dry sherry into the hot pan with the mushrooms.
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Carefully ignite the sherry with a match to flambé, allowing the flames to subside.
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Drain the mushroom caps and allow them to cool slightly.
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Mound about 1 tablespoon of the crab stuffing into each mushroom cap.
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Sprinkle the tops with grated Gruyere cheese.
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Place the filled mushrooms on a greased baking sheet.
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Bake for 10 minutes, until the cheese is melted and bubbling.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 254.5kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 10.1g51%
- Cholesterol 81.8mg28%
- Sodium 919.2mg39%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 0.5g2%
- Sugars 3.5g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
